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Melt-in-Your-Mouth Buttermilk Blueberry Breakfast Cake with Streusel

A close-up slice of moist blueberry breakfast cake featuring a thick, golden crumb topping dusted with powdered sugar.
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Create a moist, tender crumb breakfast cake bursting with fresh blueberries. This easy recipe includes a buttery streusel topping, making it the best coffee cake variation for your weekend brunch.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 1/2 cups fresh or frozen blueberries
  • For the Streusel: 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the granulated sugar and 1/2 cup softened butter until light and fluffy, about 3 minutes. This creaming step incorporates air, which helps create a tender crumb.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix the batter.
  6. Gently fold in the blueberries. If using frozen berries, do not thaw them first.
  7. Prepare the streusel: In a small bowl, combine the 1/2 cup flour, brown sugar, and cinnamon. Cut in the 3 tablespoons cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  8. Pour half of the batter into the prepared cake pan. Sprinkle half of the streusel topping evenly over the batter. Pour the remaining batter over the streusel layer. Top with the remaining streusel.
  9. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely. Serve warm or at room temperature with coffee.

Notes

  • To prevent the blueberries from sinking to the bottom, lightly toss them in one tablespoon of the measured flour before folding them into the batter.
  • If you do not have buttermilk, you can make a substitute by measuring 1 cup of whole milk and stirring in 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
  • This cake pairs perfectly with a simple dusting of powdered sugar if you skip the streusel topping.

Nutrition

Find it online: https://tastethisplate.com/easy-buttermilk-blueberry-breakfast-cake/